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Wipe out the pan. Add the chicken stock and the drained barley and bring to a boil. Reduce the heat to a simmer and cook for 1 hour and 15 minutes.

Transfer 2/3 of the soup to a large bowl, leaving 1/3 of the soup in the pot. In batches, purée the soup removed to the bowl until very smooth, and then return it to the pot. Add the heavy cream, stir to combine, and season with salt and white pepper to taste.

Serves 6

Lightly Seasoned Broiled Chicken Drumsticks

Harry is happy to bring Sirius chicken legs to eat — poor Sirius has been subsisting on rats while hiding out — but he's not happy to see Sirius. He's worried Sirius will get caught by the Ministry, which believes Sirius is a vicious murderer (see Harry Potter and the Goblet of Fire, Chapter 27).

Drumsticks are a popular take-along food because they're good cold and are easy to eat with your fingers. This is about the easiest way to prepare flavorful drumsticks.

1 pound drumsticks

¼ cup olive oil

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 teaspoon dried rosemary

2 cloves garlic, minced

Wash the drumsticks and pat them dry.

Whisk together the oil, salt, pepper, rosemary, and garlic.

Coat the drumsticks with the mixture and lay them in a 9-inch pan.

Broil for 10 minutes on each side, until crisp and golden.

Serves 3

Cornish Pasties

Not quailing under his mother's stern look as he explains how he bluffed his way through his History of Magic exam, Ron reaches for a Cornish pasty on the day Harry is to perform the final task in the Triwizard Tournament (see Harry Potter and the Goblet of Fire, Chapter 31).

Also called “tiddy oggies,” these pasties were taken by the Cornwall tin miners to work. The mines were a scary place, full of evil, hungry spirits called “knockers.” To appease these terrifying beings, the miners threw their crusts (now full of arsenic from their fingers anyway) down the mine shafts. The pasties were a meal in one. Literally. Some women put vegetables in one end, meat in the middle, and fruit in the other end. They also stamped their husband's initials in the corner so each miner could find his pasty on the big oven where the pasties were kept warm until lunchtime.

Pasty Dough

2½ cups all-purpose flour

1 teaspoon salt

2½ sticks cold butter or margarine, cut into chunks

½ to ¾ cup ice water

Filling

8 ounces chuck steak, finely chopped (not ground)

1 potato, finely diced

1 carrot, finely diced

1 small onion, finely chopped

Salt to taste

Freshly ground black pepper to taste

Place the flour and salt in the bowl of a food processor and pulse to combine. Scatter the pieces of butter or margarine over the flour mixture. Pulse until the mixture resembles coarse yellow meal without any white powdery bits remaining, about 20 pulses. Transfer the mixture to a large mixing bowl. Sprinkle ½ cup of the water over the mixture and toss with a rubber spatula until the dough sticks together. Add more water 1 tablespoon at a time if the dough is dry (better too wet than too dry). Divide the dough in half, form into disks, wrap in plastic wrap, and chill at least 2 hours or up to 3 days.

Just before you are ready to roll out the dough, combine the steak, potatoes, carrots, onion, salt, and pepper in a mixing bowl.

Preheat the oven to 425°F. On a floured surface, roll out each circle of dough 1/8 inch thick. Use a saucer to cut out 6-inch circles. Place about 1/3 cup filling in the center of each circle. Moisten the edges of the circles with water. Fold the dough over and crimp the edges with a fork to seal them. Cut slits in the top to make vents.

Move the pasties to an ungreased cookie sheet and bake for 10 minutes. Lower the heat to 375°F and bake for 1 hour until golden brown.

Makes 8 pasties

Haggis

Naturally Ron is the one to discover that food is served at the ghostly death day party of Nearly Headless Nick. But the three friends quickly realize that this food is not fit for